Olive-Stuffed Chicken With Almonds
 
4   boneless chicken breast halves with skin (2 1/4 lb total)
1 cup  brine-cured green olives such as picholine, pitted and chopped
2 Tbsp  unsalted butter
1/4 cup  whole almonds with skins
2 Tbsp  chopped fresh flat-leaf parsley
 
pat chicken breasts dry, then cut a 2-inch-long horizontal slit in 
thickest part of each. stuff each chicken breast with 1 1/2 teaspoons 
olives, then season with salt and pepper. 
heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate 
heat until foam subsides, then toast almonds, stirring often, until a 
few shades darker, 5 to 8 minutes. transfer with a slotted spoon to a 
cutting board to cool (do not clean skillet). 
 
increase heat to moderately high, then add chicken breasts, skin sides 
down, to butter remaining in skillet and sprinkle with remaining 
olives. saute chicken breasts until skins are golden brown, 8 to 10 
minutes. turn chicken breasts over and cook, covered, over moderate 
heat until just cooked through, 5 to 7 minutes more, then transfer with 
tongs to plates. 
 
while chicken is cooking, chop almonds. 
 
add remaining tablespoon butter and 3 tablespoons water to skillet and 
heat, stirring, until butter is melted. stir in almonds, parsley, and 
pepper to taste. spoon sauce over chicken. 
 
makes 4 servings. 
 
-- 
(ID: 1474) Mirror: rec.food.recipes: Fri, Sep 2, 2005


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